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KASHMIRI RICE

With simple flavors, yet irresistible aroma, Kashmiri Rice is very flavourful. It can complement any type of gravy and can also be eaten as a delicacy in itself. With great aroma of ghee sauteed dry fruits and aromatic basmati rice in each spoon, there is nothing like the highly delectable and traditionally prepared Kashmiri Rice.

INGREDIENTS:

Basmati rice – 2 cups

Ghee – 4 tbsp

Salt to taste

Onion, thinly sliced – 1

Cashews – Sliced, 10 to 12

Almonds – Sliced, 10 to 12

Walnuts – Sliced, 10 to 12

Dried apricot – Chopped, 10 to 12

Raisins – 10 to 12

Cinnamon – 1 stick

Caraway seeds – 1 tsp

Bay leaf – 1

Cloves – 2

Green cardamoms – 2

Black cardamom – 1

Dry ginger powder – 1/2 tsp

Fennel – 1 tsp

Crushed saffron – 1 tsp

METHOD OF PREPARATION:

Wash well, soak Basmati rice in plain water for a minimum of 30 mins.

Heat 2 tbsp ghee in a pan to sauté the thinly sliced onion till golden brown. Set aside the sautéd onion for use later.

In the same pan, sauté dry fruits and set aside.

Add the remaining ghee in the pan to fry the whole spices. Add ginger and fennel powder.

Drain water from the soaked Basmati rice and add to the pan with crushed saffron.

Add approximately 2–3 cups water to the pan and season with salt.

Cook the Basmati rice with a covered pan till fully cooked. Fluff the rice with a fork.